Potato Chips
Potato Chips
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Potato Chips

Preparation
20 MIN
Cooking
10 MIN
Waiting
30 MIN
Makes
5 cups
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Ingredients

Preparation

  1. With a mandolin, cut the potatoes into very thin slices. Rinse and drain. Place the slices in a bowl and cover with cold water and the vinegar. Let soak for 30 minutes or overnight.
  2. Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  3. Drain the potato slices and dry in a salad spinner or on a clean cloth.
  4. Fry one-quarter of the potato slices at a time for 2 to 3 minutes, or until golden brown, turning them regularly. Beware of splattering. Drain on the paper towels and season lightly with salt.
  5. The chips will keep for about 1 week in an airtight container stored in a cool, dry place.

Note

The vinegar in this recipe is optional, but it contributes to a crispier chip with more intense flavour. The more stable the temperature of the oil, the better the result. Therefore, we recommend frying the potato slices in small batches.

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